SHAKE N BAKE COCONUT SHRIMP

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Shake N Bake Coconut Shrimp image

Ridiculously easy, and so, so good :) I also like this with chicken tenders in place of the shrimp. Recipe is from Kraft.

Provided by Pinay0618

Categories     < 30 Mins

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup baker's angel flake coconut, toasted
3 ounces pkt. shake 'n bake chicken coating mix
1 teaspoon curry powder
1/4 teaspoon ground red pepper (cayenne)
1 egg
2 tablespoons water
1 lb uncooked extra-large shrimp, peeled with tails left on, deveined
1 cup apricot preserves
1 teaspoon spice islands red pepper, Crushed
1 tablespoon red wine vinegar

Steps:

  • HEAT oven to 400°F.
  • COMBINE first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.
  • DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
  • BAKE 10 to 12 minute or until shrimp are done.
  • For the sauce, combine sauce ingredients in a small saucepan and cook over medium heat until hot.

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